If you’re making your own biscuits, start by making those. Otherwise, skip to the next step.

Begin by soaking the Amaretti biscuits in the Patrón until they are just soft.

Cream the egg yolks and sugar together until light and fluffy. Add the mascarpone and lightly beat to combine. Whip the cream with the Vanilla Extract to soft peaks and gently fold into the mascarpone and egg mixture. Now whip the egg whites and fold into the mixture.

Spoon some mascarpone mixture into 8 individual glasses or a large dish. Then add a generous layer of Patrón soaked Amaretti biscuits, making sure to cover the previous layer well. Repeat this process until your glass or dish is full, ending with the mascarpone mixture on top. Dust with NOMU Cocoa Powder when ready to serve and top with gold leaf to add a little extra dazzle.

Tip: Be careful not over beat your mascarpone as it may split.

For the biscuits:

Preheat the oven to 200˚C.

Cream the butter and sugar together until light in colour, then mix in the egg yolk and Vanilla Extract. Sift in flour and mix together until a dough is formed. Allow the dough to rest for 15 minutes in the fridge.

Roll out and cut into fingers and allow to rest in the fridge for another 15 minutes before baking. Bake for 15 minutes or until golden brown, sprinkling with extra caster sugar as they come out of the oven.